Line an 8x8 inch pan with parchment paper, leaving an overhang to use as a handle to remove the bars.
In a large bowl, whisk together the protein, coconut flour and salt.
In a medium, microwave-safe bowl, melt the the almond butter and honey until smooth, about 1 minute. Add the vanilla extract and then whisk it all together until creamy.
Add the almond butter mixture into the protein mixture, along with the almond milk. Mix until well incorporated and you have a somewhat dry, thick dough. It can be easier to use your hands to mix at the end.
Spread into the prepared pan and place in the fridge for 10 minutes to cool. Then, press in the chocolate chips.
Let refrigerate for at least 1 hour, then slice into bars and DEVOUR!
*Make sure the only ingredient is egg whites. I have also not tested this with any other kind of protein, so can't guarantee results if you try it!**These are best stored in the fridge, but the do hold their shape at room temperature as well!